Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and put back in pot. Set aside.

In a large saucier over low heat, whish butter and flour to make a roux. Add dry spices. Slowly add milk whiskly rapidly.

Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.

Off the heat, gradually whisk in the cheeses. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.